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Yeast Bread
Term | Definition |
---|---|
Gluten | Elastic structure formed by water and flour |
Second Fermentation | Scaling, rounding, shaping |
Straight Dough Method | Method where liquids are mixed with entire amount of flour all at once |
Over proofing | Allowing the bread to ferment too long or at too high of a temperature |
Salt | Controls fermentation |
Oven Spring | Final fermentation; bread rises first few minutes in the oven |
Knead | Working the dough to distribute the yeast and develop gluten |
Third Fermentation | Final proofing |
Sugar | Provides food for the yeast and causes browning |
Proof | Allowing bread to rise after dough has been mixed |
Hard flour | Bread flour |
Under proofing | Not proofing dough long enough or at too low of a temperature |
water | Mixes with flour to form gluten |